Ingredients
- 2 tablespoons oil
- 1 kg chicken I used chicken breasts
- 1 cup chopped onions
- 3 garlic cloves chopped
- 1 inch fresh ginger chopped
- 1 large tomato chopped
- Indian curry paste
- ½ cup coconut milk
- ¼ cup chopped coriander cilantro leaves
- 2 tablespoons raisins
- Salt to taste
- Cashew nuts to garnish (optional)
- Coriander cilantro leaves, to garnish (optional)
Instructions
- Prepare Indian curry paste according to recipe instructions. Set aside.
- Preheat oven to 200 C or 400 F. Place an oven safe pan or casserole over medium-high heat.
- Add 1 tablespoon oil. Add chicken in a single layer. Cook chicken, 3 minutes on each side, until browned. Remove chicken from the pan. Set aside.
- To the same pan, add 1 tablespoon oil. Add onions, garlic and ginger. Sauté, stirring occasionally, for about 2-3 minutes or until browned.
- Add tomatoes. Cook, stirring occasionally, for about 3-4 minutes or until tomatoes start to break down.
- Add curry paste. Stir fry for a minute. Add coconut milk. Season with salt. Add coriander (cilantro) leaves. Stir to combine. Bring to a boil.
- Add chicken back to the pan. Sprinkle over raisins. Bake for about 35-45 minutes or until chicken is cooked through. (Make sure the pan or casserole is oven proof).
- Ideally, the internal temperature of cooked chicken needs to be 165 F or 75 C.
Video
Notes
- Substitute Indian curry paste with vindaloo paste, korma paste or tandoori paste
Nutrition
Serving: 1g | Calories: 782kcal | Carbohydrates: 15g | Protein: 69g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 29g | Cholesterol: 254mg | Sodium: 352mg | Fiber: 2g | Sugar: 7g